RT Journal Article
SR Electronic
T1 Persistence of Dicarboximidic Fungicide Residues in Grapes, Must, and Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 338
OP 340
DO 10.5344/ajev.1994.45.3.338
VO 45
IS 3
A1 J. Garcia-Cazorla
A1 M. Xirau-Vayreda
YR 1994
UL http://www.ajevonline.org/content/45/3/338.abstract
AB Iprodione, Procymidone, and Vinclozolin are dicarboximidic fungicides used in pre-harvest viticulture treatment to prevent botrytis and other fungal diseases. A study was undertaken to determine the extent to which residues of these fungicides accumulate in grapes after three successive treatments at monthly intervals with commercial formulations and whether these residues undergo degradation or remain in must and wine during vinification. The average amounts of each fungicide found in grapes, must and wine were respectively: 1.01 ± 0.12, 0.72 ± 0.15, and 0.55 ± 0.10 mg/kg of Iprodione; 0.78 ± 0.20, 0.50 ± 0.12, and 0.17 ± 0.05 mg/kg of Procymidone; and 0.37 ± 0.06, 0.22 ± 0.11, and 0.08 ± 0.03 mg/kg of Vinclozolin. The results showed that residual levels of the three fungicides decreased during the wine-making process.